Spelt and Roast Chicken Grain Bowl with British Greens
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Ingredients
- 200 g spelt
- 2 chicken breast fillets
- 150 g spring greens, shredded
- 2 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 28.5 g
- Carbohydrate
- 33.5 g
- of which sugars
- 1.7 g
- Fat
- 10.4 g
- of which saturates
- 1.7 g
- Fibre
- 7.2 g
- Salt
- 0.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the spelt and simmer in plenty of water for 25-30 minutes until tender, then drain.
- 2
Season the chicken breast fillets and pan-fry in a little of the olive oil for 6-7 minutes on each side until cooked through with no pink remaining, then rest for 3 minutes and slice.
- 3
Wilt the spring greens in a splash of water for 3-4 minutes, then drain.
- 4
Spoon the spelt into bowls and top with the spring greens and sliced chicken.
- 5
Drizzle with the remaining olive oil and a squeeze of lemon juice.
- 6
Season to taste and serve.
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